Fire & Smoke Pesto

You Will Need:

  • Jalapenos, Basil, Cilantro: 1 cup each
  • Garlic, 2 cloves, peeled
  • Smoked Paprika, 1 Tbsp.
  • Cumin Seed, 1 tsp, ground
  • Parmesan Cheese, 1/3 cup
  • Pine Nuts, 1/3 cup
  • White Wine Vinegar, 1 Tbsp.
  • Olive Oil, 2/3 cup
  • Salt/Pepper, to taste

Recipe Serves: 2 Cups

Instructions:
1. Combine all ingredients, minus oil, in a blender and puree till smooth.

2. With the blender on low, slowly pour in the olive oil.

3. Let stand for at least 5 minutes prior to serving.

*Store in an airtight container for up to 2 weeks in the fridge or 6 months in the freezer.
Recipe developed by Chef Danny Klein.